Exotic Mushroom Tempura Food

VEGETABLE TEMPURA

Steps:

• Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
• Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
• Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
• Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

TEMPURA MUSHROOM BURGERS

Steps:

• For the charred scallion mayo: Combine the Donkey Sauce and scallions in a small bowl and refrigerate until ready to serve.
• For the fried oyster mushrooms: Heat 3 to 4 inches of oil in a Dutch oven to 375 degrees F. Carefully dredge the mushroom in flour ensuring it gets in between the stems. Shake off excess.
• Mix the flours together in a large bowl and make a well in the center. Add the eggs to the center and whisk to combine completely. Whisk in the seltzer water. Season with salt. Dip the mushrooms into the batter and then into the fryer. Fry, turning halfway through and holding under the oil, until golden, about 4 minutes. Remove to a wire rack.
• For the burgers: Brush the cut sides of the ciabatta with the garlic butter and toast until golden brown. Smear both sides with the charred scallion mayo. Combine the cabbages with the rice vinegar, olive oil, chiles, charred scallions, garlic, mustard, salt and pepper in a medium bowl and mix until tender. Place a fried mushroom on the base bun, top with half the dressed slaw, hit with juice of half the lemon and place the top half of bun on top. Repeat with the other burger.
• Combine the mayonnaise, roasted garlic puree, mustard, salt, pepper and Worcestershire sauce in a medium bowl. Refrigerate for 30 minutes before using.

DYNAMITE MUSHROOM TEMPURA WITH ROASTED GREEN BEANS & ZESTY RICE

Steps:

• • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Zest and quarter lime. Trim and halve mushrooms (quarter any large mushrooms). Trim green beans if necessary. • In a small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice to taste.
• • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• • While rice cooks, in a medium bowl, whisk together tempura mix, Fry Seasoning, 1⁄3 cup cold water, and ½ tsp salt (use 2⁄3 cup cold water and 1 tsp salt for 4 servings). TIP: If needed, add more water 1 TBSP at a time until the mixture reaches a pancake-batter-like consistency. • Stir mushrooms into batter until fully coated.
• • Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast until browned and tender, 12-15 minutes.
• • Meanwhile, heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. (TIP: You may need to work in batches.) Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. • Using a slotted spoon, transfer to a paper- towel-lined plate. Season with salt.
• • Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with mushrooms and green beans. Drizzle with dynamite sauce and serve with any remaining lime wedges on the side.